Quesadilla and Italian Green Beans

Dinner tonight was very simple.

Chicken and Cheese Quesadilla:

I marinated my chicken overnight in Kraft Fat Free Zesty Italian Dressing and then threw it on the Foreman Grill. The Foreman only seems to emerge when I am eating shredded chicken in something. For this it worked just fine.

I cut the chicken into tiny pieces, put them on one of the tortillas, topped it with 1/4 cup shredded three cheese Italian blend and cooked it using an olive oil spray in a skillet.

For dipping I used fat free sour cream.


Italian Green Beans:

This recipe seemed to me like it might be gross, as I am not a huge fan of tomatoes, but it turned out well.

Heat 8 oz of tomato sauce in a skillet. Once heated through add a a packet of Good Seasons Italian dressing mix and some green beans (fresh or frozen) and cook for about 7 minutes. That's it!

Here is the result:


Pros:
- The green beans were good! Much better than just steaming or sauteing in olive oil
- Very quick and easy to make
- Low fat

Cons:
- The quesadilla was nothing to write home about. I have been resistant to adding salsa to my quesadillas in the past, but I might they that next time to perk it up a bit.
- The SODIUM. Oops. It was very high. Especially thanks to the tortilla and the Italian seasoning mix. I will have to find some low sodium alternatives.

Overall grade: B